Creamy Chicken Broccoli Alfredo Bake

Why You’ll Love This Recipe

I enjoy this recipe because it’s hearty, family-friendly, and easy to prepare ahead of time. The creamy sauce coats every bite, the broccoli adds balance and freshness, and the cheesy top makes it feel indulgent without being complicated. I also like how well it works for busy weeknights or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken breast, diced or shredded
3 cups broccoli florets, lightly steamed
12 oz cooked pasta (penne, rotini, or fettuccine)
2 cups heavy cream
1 cup whole milk
3 cloves garlic, minced
1 1/2 cups grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste

Optional:
Red pepper flakes
Fresh parsley

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish. In a skillet over medium heat, I melt the butter with the olive oil, then add the garlic and sauté it briefly until fragrant.

I stir in the heavy cream, milk, Italian seasoning, salt, and black pepper. I let the mixture simmer gently for about 4 to 5 minutes, then add the Parmesan cheese and stir until the sauce becomes smooth and creamy.

In a large bowl, I combine the cooked pasta, chicken, broccoli, and Alfredo sauce, making sure everything is evenly coated. I transfer the mixture to the prepared baking dish and spread it out evenly. I sprinkle the mozzarella cheese over the top.

I bake the dish uncovered for 25 to 30 minutes, until it’s bubbling and lightly golden. Once out of the oven, I let it rest for about 5 minutes before serving and add garnishes if I’m using them.

Servings and Timing

I get about 6 servings from this bake.
Prep time is approximately 15 minutes.
Cook time is about 30 minutes.
Total time comes to roughly 45 minutes.

Variations

I sometimes add mushrooms or sun-dried tomatoes for extra flavor. When I want a lighter version, I use half-and-half instead of heavy cream. I’ve also swapped the chicken for rotisserie chicken to save time.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven or microwave, adding a splash of milk if the sauce has thickened too much.

FAQs

Can I make this dish ahead of time?

I often assemble it ahead, refrigerate it, and bake it just before serving.

What pasta works best?

I like short pasta like penne or rotini, but fettuccine works well too.

Can I use frozen broccoli?

I’ve used frozen broccoli, but I thaw and drain it well to avoid extra moisture.

Is this bake very rich?

I find it creamy and satisfying, but I balance it with broccoli and moderate portions.

Can I freeze this recipe?

I’ve frozen it before baking, then thawed overnight and baked until hot and bubbly.

Conclusion

I find this Creamy Chicken Broccoli Alfredo Bake to be a reliable comfort dish that always hits the spot. It’s creamy, filling, and easy to customize, making it a recipe I return to whenever I want something warm, cheesy, and crowd-pleasing on the table.